Strawberry tart with lime and basil cream

Prep Time1 hr

Cook Time20 mins

Resting time12 hrs

Total Time13 hrs 20 mins

Course: cake, Dessert

Cuisine: French

Keyword: basil, lime, strawberry, tarte

Servings: 6

Add the flour, poteto starch, icing sugar and butter into a bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs
Mix the egg and the vanilla extract together with a fork and work it into well into the mixture
Put the dough between 2 sheets of baking paper and roll it using a rolling pin to a 1-2 cm thick dough. Wrap the paper well around the dough to avoid it from drying and leave it in the fridge over night.
Next day, roll it further (still between the sheets) until it gets 2mm thick. Put it back to the fridge for 30 min.
Butter your tart pans and sprinkle some flour over it
Cut out circles of dough that are slightly bigger than your tart pans and place them delicately into your pans. Lift the dough around the edges to make the dough fall well into the corners of the pan. Pick a fork a few times into each tart preventing it from puffing. In order to get 6 tarts you may have to roll out remains of the dough. Use paper again and place in fridge if difficult to work with.
Put the tart pans in the fridge for min 30 minutes in order to avoid the dough schrinking during cooking
Cook at 180°c for 15-20 minutes or until it is slightly colored

Grate the zest from 2 limes, keep half aside for decoration
Recover the juice from 3 limes
Cut the basil leaves finely
Put the sheet of gelatine in water
Put to boil the lime juice, zest from 1 lime, half of the basil, sugar and butter
In a bowl mix the eggs and the maïzena diluted in a bit of water
When the lime juice mixture is boiling pour it slowly over the eggs and maîzena while whisking vigourously
Pour the whole mixture back in the pan and bring to boil. Let it boil for around 3 minutes while whisking vigorously all the time
Squize the water out of the gelatine and mix it into the hot mixture
Add the rest of the basil and let it cool down to room temperature, turning it now and then. Cover up with plastic and let it cool down completely in the fridge

Cut the basil finely
Clean the strawberries
Add the lime and basil cream into a piping bag with tip number 3
Place 3 strawberries in the middle of each pastry Add a small amount of cream under each strawberry in order to fix them better
Using the piping bag decorate with the cream around the strawberries
Add basil and lime zest on top before serving the tarts